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INTRODUCTION TO GASTRONOMY COURSE IDENTIFICATION AND APPLICATION INFORMATION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
GMS101	INTRODUCTION TO GASTRONOMY	1	3	3	7

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	-	Course plan, student responsibilities, Introduction to the basic theories of gastronomy	Expression, Question-Response, Discussion, Teamwork
2	Reading article	Gastronomy and history of food, History of world cuisine	Expression, Question-Response, Discussion
3	Literature Research	Contemporary culinary movements	Expression, Question-Response, Discussion, Teamwork
4	Literature Research	Organic farming and organic products, vertical agriculture Silicon Valley & Food	Expression, Question-Response, Discussion, Teamwork
5	Reading Book	Molecular Gastronomy, Fusion Kitchen	Expression, Question-Response, Discussion
6	Reading Book	NbN Kitchen, Digital gastronomy	Expression, Question-Response, Discussion
7	Reading Book	Norogastronomy Functional foods	Expression, Question-Response, Discussion
8	-	MID-TERM EXAM	-
9	Reading Book	Homework presentations, exam preparation	Expression, Question-Response, Discussion
10	Reading Book	Discussion of exam questions, Green restaurants	Expression, Question-Response, Discussion
11	Reading Article	New trends in gastronomy	Question-Response, Discussion, Teamwork
12	Research	Slow food, street dishes, Halal foods	Expression, Question-Response, Discussion
13	Literature Reading	Gastronomy Institutions, Gastronomy career, Protocol rules	Expression, Question-Response, Discussion
14	Presentation preperation	Homework presentations	Presentations
15	Presentation preperation	Exam preparation	Discussion
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-